Boulangere Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
185 kcal
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Course
Side Dish, Main Course
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Cuisine
French
Boulangere Potatoes
Description
This recipe begins by gently sautéing onions, garlic, and thyme in butter until softened and slightly golden. Meanwhile, floury potatoes are thinly sliced using a mandolin or sharp knife for even cooking. The baking dish is buttered, and potato slices and half the onions are layered, seasoned with salt and pepper, then repeated to build multiple layers. Finally, seasoned chicken stock is added and cubes of butter scattered on top.
The casserole is baked at moderate oven temperature, allowing the potatoes to absorb liquid and flavors while softening. The butter and herbs enrich the dish, and the onions provide sweetness and depth. The layering and slow cook create a harmonious texture where potatoes hold shape but become tender enough to fork through.
Boulangere Potatoes pairs well with roasted or grilled meats and can be prepared ahead. The recipe notes suggest not rinsing potatoes after slicing to retain starch, and describe differences from similar dishes. Butter can be replaced with olive oil and chicken stock with vegetable stock for a vegan version.
Ingredients
- 50 g butter (2 x 25 grams + extra for brushing the dish)
- 2 medium onion 250 grams
- 2 cloves garlic (finely chopped)
- 4 medium potato 750 grams, floury, such as desire, russet or maris piper
- 1½ cup chicken stock 350 ml, or veal or vegetable stock
- 1 TSP salt
- 1 TSP black pepper freshly ground
- 3-4 prigs thyme leaves only, finely chopped
- 3-4 prigs oregano
- 3-4 prigs rosemary
Instructions
- Preheat the oven to 180° C - 360° F (fan oven).
- Peel and slice the onions and garlic.
- Melt 25 grams of butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. This should take around 15 minutes until they are softened and slightly golden.
- While sautéing the onions, peel and slice the potatoes. Use a mandolin or the slicer attachment on your food processor to slice the potatoes. You can cut by hand using a sharp knife if you have enough time and patience.
- Brush an oven-safe baking dish (approximately 21 cm / 8.25" diameter) with soft butter and start building the boulangere potatoes.
- Nicely arrange about ⅓ of the potatoes on the bottom of the dish and sprinkle on half of the onions.
- Season with salt and pepper then arrange another ⅓ of the potatoes. Sprinkle the rest of the onions, season them, and nicely arrange the rest of the potatoes.
- Add seasoning, stock, and scatter small cubes of 25 grams of butter on top of the potatoes.
- Cover the dish with a lid or tin foil and cook in preheated oven for 45 minutes.
- Remove the lid or tin foil and cook for another 30 minutes until the stock is absorbed by the potatoes and the top layer is crisp.
Notes
- Do not wash potatoes after slicing to keep the starch that helps the bake hold together.
- Use floury potatoes like Desiree, Russet, or Maris Piper for the best texture.
- Cooking onions in butter before layering improves softness and flavor versus layering raw.
- To make vegan-friendly, substitute butter with olive oil and use vegetable stock instead of chicken stock.
- Boulangere Potatoes differ from Dauphinoise in that they are cooked with stock not cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 988mg | 41% |
| Potassium | 1072mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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